Pumpkin spice granola

Pumpkin spice granola

I’m a sucker for granola. Don’t ever make the mistake of sitting a jar of it beside me because, next thing you know, it will be gone. I went through two batches in 24 hours because every time I’d finish typing a sentence, I’d reward myself by shoveling a handful of it into my face. It got to the point where I was subconsciously reaching for the jar, even when it wasn’t there. Kind of like that episode of The Office when Jim used Pavlovian reinforcement on Dwight – but instead of granola, Dwight was rewarded with Altoids. If you have no idea what I’m talking about (gasp!) you can watch it here. And if that clip doesn’t make you smile at least a little, you are not a real human being.

Pumpkin spice granola

This granola recipe is ridiculously versatile, which is why I love it so much. If you don’t have flax meal, you can substitute any other nut/seed meal; if you don’t have walnuts, substitute almonds; if you’d prefer to add cinnamon instead of pumpkin pie spice, knock yourself out. For sweet granola, add at least 6 tablespoons of sugar but, if you prefer a subtle sweetness, use 1/4 cup (or less). I’ve made it half a dozen times without any sugar at all, but added additional raisins for a natural sweetness. Oh, and it’s especially delicious like this. I may or may not have devoured two bowls of that this morning.

PUMPKIN SPICE GRANOLA (GF)

1/2 c. pumpkin puree
4-6 tbsp cane sugar
1/2 tsp unsulphured molasses
2 tsp pure vanilla extract
1 tbsp soy cream
2 c. rolled oats
1/4 c. flax meal, heaping
2 tsp pumpkin pie spice
1/4 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 c. chopped walnuts
1/2 c. raisins, optional

Preheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a small saucepan over medium-high heat, stir together the pumpkin puree, sugar, molasses, vanilla extract and cream; stir until the mixture starts to simmer then remove from heat and set aside. In a large bowl, stir together the rolled oats, flax meal, pumpkin pie spice and salt, then slowly stir in the pumpkin mixture. Sprinkle granola over the prepared baking sheet and dust with cinnamon. Bake at 325˚F for 25 minutes then remove from oven and mix in the walnuts; break up any large clumps and bake for an additional 10-15 minutes (if you used more than 1/4 cup of sugar, you may have to bake it for an additional 15-20 minutes). Remove from oven and toss with raisins immideately. Let cool on the baking sheet then transfer to a small brown bag for storage.

Yield: approximately 3 1/2 cups

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16 thoughts on “Pumpkin spice granola

  1. Granola is pretty much my favourite thing as far as snacks go. I'm the same way about subconsciously eating it. Unfortunately, I can't have some for awhile because I had my wisdom teeth removed recently. Snaps!

  2. This looks fantastic, and I'm always looking for new homemade granola recipes to try.Think I may sub out the raisins for cranberries or figs. Mmm. Can't wait to make it soon!

  3. The fact that you made pumpkin chili just a few days ago, ya, I had that in the crockpot yesterday. And now granola. We're long lost sisters, there's no other explanation.

  4. Oh great! Now I'm going to make this and stuff my face with it too! 🙂 I love granola. Definitely have give this one a go. Tonight.I really like that episode of The Office. Dwight is my favourite.

  5. I see that you have a "follow" button going. Thank God! But am I supposed to sign up for blogger with that link? Help. Throw me some granola while I work on this, will you?

  6. Pumpkin granola?! I would have never thought of that! It looks so delicious and I think this is a recipe my daughter would love because she loves all things granola.

  7. I know what you mean. I just love grinding the sunflower seeds in the back of my mouth (almost to where the widsom teeth are) while savoring the flavor of cinnamon and raisins. My marietta dentist already scolded me that it all that grinding will be bad for me, but I just can't stop!

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